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Oyster Report 5.29

Norumbega
Harvest location:
 Damariscotta, ME
Farmer:
Kellie and Eric Peters

How they are Grown: The long grow out and cold Maine waters make for a beautifully strong shell.

How they taste:  Clean overall, and VERY meaty. High burst of salt upfront with sugar and zinc throughout. Not overly complex, making them approachable, crisp and refreshing!Delightfully unassuming, beautiful plump pillows with a toothy bite. Super opaque, meaty, slightly salty.

Puffers
Harvest Location:
Wellfleet, MA
Farmers: Irving and Jake Puffers

How they're grown: The puffer’s farm is on a deep water area right off Mayo Beach. This is an outlet for two different freshwater springs. The bay has nice grainy sand as opposed to marshy muddy bottom.

On drastic moon tides, the beds are still exposed to open air. They use multiple grow out methods, rack and bag, bottom planting, and Australian log line.

How they taste:
 Upfront brine with a perfect blend of buttery sweetness and salt through the finish. The infusion of fresh water and diverse nutrients lends to this impeccably balanced oyster.

Cold Creek
Harvest Location:
Hood Canal #7, WA
Farmer: Montana Reach
 
How they are grown: Beach grown
How they taste:
firm texture, medium brine, cucumber/citrus finish.

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